"I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make."
4 (6 ounce)
boneless skinless chicken breasts
fresh ground black pepper
dry white wine
reduced-sodium fat-free chicken broth
minced garlic cloves
asparagus spear, trimmed
fresh parsley, chopped
fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
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Chicken and Asparagus in White Wine Sauce (cont.)